Archive for July, 2011|Monthly archive page

Greetings from a lazy blogger! I have had my youngest nephew since Thursday morning and well to say the least cooking, baking or drinking anything notable hasn’t been in the cards. Nor has any craft semi-related to my life. Our days have been filled with milkshakes, video games, YouTube, fast food, Koolaid, sundaes, computer program/camera lessons, and pure silliness. So much silliness I often go to bed with a sore face, but a happy heart.

So just wanted to say Hi! Still breathing, haven’t made a whole lot of anything interesting besides jam and I’m taking a breather from my regularly scheduled life! I hope this summer brings you rest, family, and some good ol’ silliness too! 😀

Our neighbors invited us over to a BBQ, it was very last minute. Not that it wasn’t appreciated – I mean we have neighbors who say hi, invite you to church and cook you dinner. It’s like a dream or a movie, only this one isn’t in black and white (name that movie). Anyways, I wanted to take something along. It’s just who I am. I like to contribute and so these are the two recipes we tried:

Thomas Keller’s Creamed Summer Corn

Photo courtesy of trissalicious.com

6 ears supersweet corn, shucked

1 large lime

3 tablespoons butter, unsalted

Salt

¾ to 1 cup heavy cream

1/8 teaspoon cayenne

1 ½ tablespoons finely chopped chives

With a sharp knife, cut vertically down each ear of corn to slice off the kernels. Put the kernels in a large bowl, then hold each cop over the bowl and use a spoon or the back of a knife to scrape any remaining corn and the milk from the cob.

Grate the zest of the lime, preferably with a microplane grater; set aside. Cut the lime in half.

Melt the butter in a large frying pan over medium heat. Add the corn, squeeze about 1 tablespoon of the lime juice, or to taste, over the corn, and season with salt.

Reduce the heat to medium-low and cook until all of the liquid has evaporated, concentrating the flavour, and the corn is beginning to sizzle, 15 to 17 minutes.

Stir in ¾ cup cream, the cayenne, and lime zest. Continue to cook for 6 to 8 minutes, until the cream is absorbed by the corn. Add up to ¼ cup more cream if desired for a creamier texture. Add salt to taste and stir in the chives.

This is a show stealing side dish. The lime had everyone asking what is in here??? It is honestly one of the best cream corn recipes I have tried and it was super easy to make. Leave it to Keller to make another dynamite dish with so few ingredients! This will definitely make future appearances at our table.

For the recipe CLICK HERE. Some friends turned us onto this website and this particular recipe. I would have just re-posted, but it is long and you really should go see how Annie eats…

Anyways, I followed the piping directions for the whoopie pies and they turned out picture perfect (that is just as this picture shown from Annie’s website – Thanks!) My favorite, favorite part (yes so good it must be said twice) is the caramel frosting. It is divine. You do end up with excess frosting and we used it for a fruit tray and I would honestly make the frosting again just for this purpose. So good!! The banana “cake” is also very flavorful and the perfect texture. So if you love whoopie pies or have always wanted to try them – this is your recipe.